Layers of lovely lusciousness
If you never had Lasagna, there is something missing from your life. And, like “the boy who ate lasagna and could jump over a church”, your life will change for the better, once you try it. So, what is lasagna? technically, the pasta sheets cut into strips are lasagna. And, multiple sheets are lasagne. But, the name also describes a traditional Italian pasta dish featuring layers of pasta with cheese or bechemal sauce and meats and/or vegetables. It’s generally baked in a casserole type of dish. But, there are some people who do free form versions. No matter how you make it, it’s always Layers of lovely lusciousness. And, today is national lasagna day. So, let’s indulge.
Some may say, “it’s just a pasta dish, what’s so special?” Well, it’s not just any pasta dish. you can boil pasta and toss it with sauce, meats, and/or vegetables in minutes. But, lasagna is a longer process. And, the care and effort shows in the final product. You have to cook the pasta. Make a sauce. Compose a filling. Layer the sauce, pasta, fillings, and cheeses; then bake, allow to become firm, then cut portions. You aren’t going to whip this up after a long day of work. But, making a batch, and reheating when you come home from work is the ultimate comfort food. Whichever way you enjoy it, try it with a bottle of wine and some fresh baked bread.
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Who can resist Layers of lovely lusciousness?
Layers of pasta, cheese, and sauce beckon to every one. Lasagna has visual appeal, while the aroma, and flavors intoxicate. But, the dish wasn’t always like that. While the origins of lasagna aren’t really known, Ancient Greeks and Romans often receive credit. In ancient Rome, they had layers of thin bread dough baked in a similar fashion to modern day lasagna. They called the dish lasana or lasanum (after the pot it cooked in). But those names appear to have roots in ancient Greece, deriving from the word lasanon (trivet, cooking pot, or chamber pot). Thus the name refers to the cooking vessel.
Recipes for lasagna evolved over centuries. But, they didn’t have tomato in them until after Columbus journeyed to the Americas. Historians credit Cortez with bringing tomatoes from Mexico to Europe. Now, they are synonymous with Mediterranean cooking. So, thank a Mexican for your layers of lovely lusciousness. But, don’t discount the European influence. The layers of dough and fillings are crucial to lasagna. And, if you aren’t a fan of all the tomato sauce, you can make a “white” lasagna or use other sauces. A cream sauce layered with cheese makes a lovely dish. Or you could even make a meatier version with a demi-glace or gravy.
Time to start cooking
We mentioned above that there are a lot of moving parts to lasagna. But, don’t let that scare you. It does take time to do it right. But, none of the steps are really all that hard. Still, the nomenclature can be confusing, as there are different names for the pasta itself.
The most common pasta sheet are the ones you find in most supermarkets with a ruffled edge. They go by names like lasagna riccia, doppio festone, sciabò and sciablò. In Northeast Italy, the call it bardele or lasagnoni. Thinner strips are called lasagnette. Then there are flat sheets that are easier to work with. Most lasagna sheets come as dry pasta in a box. They require boiling before making the dish. But, there are some par cooked versions and frozen versions that don’t require the extra step of boiling. IN my experience, though, I find most of them a bit pasty and/or gummy. Boiled pasta makes a better texture contrast with the other ingredients. You could even make your own homemade pasta sheets. I would still recommend pre-boiling though, for consistency.
For the filling, this is where you can get creative or go more traditional. In Naples, the use sausage, meatballs, boiled eggs, ricotta, mozzarella, and A meat Bolognese sauce. In Emilia Romagna, they specialize in a version called Forno, with Spinach in the pasta itself for a green tint. This is layered with a meat and vegetable sauce with tomatoes, bechemal (cream sauce), and Parmesan cheese.
But, don’t feel constrained by tradition. You can put whatever you want in. You could do chicken, seafood, or vegetable variations. My go to is a spinach, ricotta filling with marinara sauce. If you don’t have a certain ingredient, don’t worry. Make it your own way. Feel free to mix it up. And, happy lasagna day.
Vegetarian Lasagna
Ingredients
- 3 Lb Ricotta Cheese
- 1.5 Lb Mozzarella Cheese
- 4 Oz Parmesan Cheese
- 2 Quart Marinara sauce Preferably Home made
- 1 Pint Diced Onion
- 1 Pint Diced Carrot
- 8 Ounces Fresh Spinach
- 2 Tbsp Chopped Fresh garlic
- 1 Cup Chiffonade Fresh Basil
- 2 Each Large Eggs
- 12 Sheets Lasagna Noodles
- Salt and Pepper to taste
- olive oil for cooking
Instructions
- Cook Lasagna noodles in salted boiling water according to instructions on package. be sure to stir while cooking to prevent sheets from sticking together. When cooked, remove from water and toss lightly in oil. Cool naturally spread out on a sheet pan. Alternatively, you can cool in ice water. Set aside
- Cut all your vegetables. Saute onions, carrots, and garlic in olive oil, lightly season with salt and pepper. Cool these in a mixing bowl.
- In a separate pan, saute the spinach just until wilted, Lightly season as it is cooking. Transfer it to a fine strainer and push out as much liquid as possible. Don't overcook. It may take several batches depending on how big a pan you have. Allow to cool. Then add to mixing bowl with onion, carrot, and garlic. Add in the basil.
- Whisk the eggs in a small bowl.
- Add the ricotta, parmesan, and 2/3 of the mozzarella to the vegetable mix. Fold in the eggs, and mix everything well.
- Preheat oven to 350.
- Spray a 9 by 12 casserole or 1/2 hotel pan with pan spray. Spread an even layer of sauce on the bottom. Place lasagna noodles side by side to make a layer on top of the sauce. Spread cheese filling on top of this. Top with sauce. Then repeat this process for another layer. You want 2 to 3 layers. Top the top layer of pasta with sauce and mozzarella cheese.
- Bake for about an hour until it reaches an internal temperature of 165 degrees. The cheese should be a golden brown. Check after about 1/2 hour. If it is browning too quickly, you can cover it with plastic wrap and foil. Be sure to remove the coverings for the last 10 or 15 minutes for better coloring. It may take a little over an hour depending on your oven. That's why it's important to check the internal temperature.
- Cool completely. Put in fridge when it is cool enough to handle and let it set up. This can be done overnight. Once fully set. Cut portions, and separate them. Reheat as desired. If you aren't going to eat all of the portions within a few days, individually wrap and freeze extras. They are a great go to meal.